Oktoberfest -- Oklahoma City/Choctaw Sept 8 - 11

Dang it Smokin', there ya go again having all the FUN. I checked out the sight and sooo cool. Wish you guys all the luck this weekend.

Oh, by the way, did you ask to leave the beer booth...or was there just to much of the products getten sampled? You know, adult beverages have a way on evaporating faster than water, or at least it seems like it around here.

Never could do much of that German wine(Rieslings) just made me pucker up to much...I tend to drink them SE Australian Chardonnays...I know, thats not what beef is suppose to go with,oh well!

Sure wish I was down there, maybe next year. Good luck with the cooking and let us know how things turned out.

Last night was the first night, did 27 Smoked Ham Hocks... only 243 to go over the next 3 days.

Next three days it's noon to midnight.

I volunteered to leave the beer booth and actually the kitchen is fun. We do Apple Schnapps shots every hour or so in the evenings.

And not to worry, I get all the beer I want. There's a keg sitting at my prep table and my son is making sure it stays cold. He's liking Oktoberfest a LOT.

Well, I'm not a very good numbers guy, but you'll have to pick up the pace a little on them hocks if your figuring on getting them all smoked. I guess that will be tonight(Friday) that the crowd will start acting like vultures.

Glad to see all is going well, if your boy doesn't get to busy cooking. We all or at least a few of us would love to see pictures of the finished product.

We have about 200 (give or take) to cook today and tomorrow.

I have 10 racks and can put about 12 or 13 on each one, plus I'm cooking them in 4 hours, so I could cook all 200 today if needed.

Don't try this at home, festival cooking isn't for the weak

Oh, and the beer at the end of the smoker is getting lots of attention (they think it's smoked beer)

OK SmokinOkie, you peaked my interest. what are the specifics (seasonings, time and temps) in smoking pork knuckles. Willing to give it a shot.

quote:

Originally posted by G Que:
OK SmokinOkie, you peaked my interest. what are the specifics (seasonings, time and temps) in smoking pork knuckles. Willing to give it a shot.

Well, after doing 270 of them over 4 days (the last day did 133) I've got it down.

I'm downloading photos will have the info up soon.

So, was you able to catch the college games while cooking?...and did one keg of smoke beer last the whole festival?...just some knowledge I need to keep in the back of my mind...lol!

You know, that's enough hocks for one heck of a pot of beans. Glad to hear you guys got through them all.

Cooking next year or back to the beer tent?

It's now 2011 and the dates will be two weekends. Did so well last year, there are about 500+ and a whole bunch of turkey legs. Everyone loved the smoke method better than what they did before.

So, I'll post photos.

2011 dates are 9/2, 3, 4 and 9/7, 8, 9, 10